Sake and Lemon Steamed Sea Bass

5 Ingredient Fix, Claire Robinson Comments: Taste: 5; Prep: 5. Prepare in 25 minutes. The steaming gives the fish good fresh citrus, ginger flavor. When combined with the natural buttery tendency of sea bass- delicious

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  stalks lemongrass, trimmed, saving bottom 3-inches
• 3  limes, sliced into thin rounds
• 2  inches fresh ginger, peeled and cut into thin coins
• 24  ounces sea bass fillets
• 1⁄3 cup sake, preferably unfiltered
•  kosher salt

Directions

1. Preheat oven to 425 degrees. Prepare the lemongrass by removing the outer tough leaves to reveal the bulb’s white center. Smash each bulb with the back of a knife to release the oils and flavor.
2. Lay the lime slices in the bottom of a baking dish. Evenly space the lemongrass pieces and ginger coins in the dish, then place the sea bass on top. Pour the sake over the fish, season with salt and cover the dish with aluminum foil. Bake until the fish is form, opaque in the center and beginning to flake, about 15 miutes depending on the thickness of the fish.
3. Just before serving, spoon a little of the juice over the filets and transfer them to plates.